Brazilian Fish Stew Reviews

We usually encounter only one version of Brazil's signature dish in this country  the one from Bahia, rich and almost currylike with coconut milk and dendê oil. This lighter one, from Espírito Santo, reflects that state's long coastline: Its bright broth results from the fish, tomatoes, lime juice, and vegetables, which meld beautifully. And it couldn't be easier. You simply layer the marinated seafood with the other ingredients in a cold pan and turn up the heat, simmering for just 20 minutes.

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users rating4/4

Just made this today. The fresh
flavors throughout were
incredible! I used a couple of
shortcuts. First I made the stock
from 2 cup canned vegetable stock
plus 2 cups canned seafood stock --
you can't tell the difference from
the recipe. Second, I used quick
grits instead of polenta -- again
you can't tell the difference. I
will definitely make this again.

My favorite homemade soup. Also a nice little mental pick-me-up for cold midwestern winter days. The broth is insane.
I used extremely sub-par frozen fish and that was the worst part. If you don't have good fish, just don't use any at all...stick with shrimp.

While it might not be perfectly "authentic" as a Bahian dish, it is exceptionally tasty! I cut the recipe in half for two people, and we had just enough left over for lunch today.
I used ample pepper as suggested - the heat really does help make the dish. Used a bit more of the marinade too. The only slight change I'll make next time is to perhaps pre-steam or lightly cook the onion and plantain, which after 20 mins. were just a bit undercooked.
Scallops might be really good in this dish, too....

Made this for dinner - after his first bite my hubby said this was definitely a 4-star recipe and a keeper. The soup was delicious: light, sweet and salty. I got some bread to serve with the soup but it was fantastic all on its own.

Great recipe. I changed a bit.
Used different fish - what ever was available and cheap (salmon, halibut, flounder)
Added white wine
Serrano chilli
fresh ground pepper
can't beat with fresh sourdough and easy to make.

I was only a couple of months back from a wonderful vacation in Rio for Carnival when I came across this recipe in Bon Appitet. I read it and thought it reminded me of a dish I had at a wonderful restaurant near the beach about 45 minutes outside of the city. It was called Fruita de Mar (the spelling may be off) or Fruit of the Sea. It was amazing - as was most of the food there. I immediately called some friends and invited them over for dinner. The stew was easy to prepare and just like I remembered it (although I used rice as my base and not manioc - which is really an acquired taste and texture.)
I came here to search down this recipe so that I could make it for an upcoming dinner party, so to say I would make it again is an understatement.

This is a fantastic, surprisingly easy recipe. The broth - which comes entirely from the reducing vegetables - is sweet, spicy, and delicious.
One note - how much fish is the recipe calling for? Is it 8 6-ounce pieces, or 8 pieces totaling 6 ounces? I just used a pound and a half of snapper and it was great - but I'm curious.

This was great -- the hubby gobbled it down for 3
consecutive meals. I had a bit more fish, so I
doubled the pepper flakes and lime juice for
marinade. Used only orange bell peppers, skipped
the plantains and added 1/2 cup light coconut
milk per another reviewer's suggestion. Sublime.

I am sorry to say it but as a brazilian this is not the Brazilian Fish Stew (Moqueca capixaba). There are no plantations on the Moqueca and the recipe is quite different. Don`t know why they put this recipe here because the technique and ingredients for the real moqueca capixaba are easily found on US.